Sauté the Vegetables: Heat the olive oil in a large soup pot over medium-high heat. Add the chopped onion and carrot, cooking for about 5 minutes until the onion is translucent and the carrot is tender.
Cook the Rice: Add the Arborio rice and chicken broth to the pot. Stir well and bring the mixture to a boil. Reduce the heat to a simmer, cover, and cook for about 15 minutes, or until the rice is tender.
Prepare the Egg-Lemon Mixture: While the soup is simmering, beat the eggs and lemon juice together in a small bowl until smooth and frothy.
Temper the Egg Mixture: Slowly ladle about 1 cup of hot broth from the soup pot into the egg mixture, whisking constantly to prevent curdling.
Thicken the Soup: Pour the tempered egg mixture back into the soup pot, stirring gently. The soup will thicken as the egg mixture integrates into the broth.
Add the Chicken: Stir in the shredded chicken and season the soup with salt and pepper to taste.
Serve: Ladle the soup into bowls and garnish with fresh dill. For extra flavor, serve with crumbled feta cheese and lemon slices on the side.
